Author of the post here, I joke that I could've gotten a minor in Food because, on top of my actual CS major and Linguistics minor, I took Contemporary Nutrition, Grilling & BBQ Science, Beverage Management, and Vegetable Gardening (not to mention Bowling).

They're so different and hard to compare, but considering I've had three rabo de galos now and loved them every time, I'm leaning in that direction

Writer of the post here, really appreciate this! When I was really little I did say I wanted to be a food critic when I grew up...

I also found this to be a fun read! Was intending to skim but ended up reading the whole thing. The level of care shines through - nice work.

I drank the whole list too, but back when it was a lot easier due to having less cocktails on it, as you note in your post. Sent you an email!

Hi! I wondered why the Gin Basil Smash is in the column with rare, specialized ingredients? Sounds pretty basic to me, especially compared with the other cocktails in the list.

Purely because basil, in my experience, in the US, is not commonly stocked at bars (this might change as the gin basil smash grows in popularity). I had to go out of my way to find a bar with a gin basil smash on its menu, because the few I tried didn't have basil on hand.